Our Menu

Slow poached eggs, butter-rich carrot mashed potato, fluffy Hollandaise, chives, baguette.

Stuffed omelet, lobster, shrimp, crab, calamari, tomato-bisque sauce, petite salade.

Hash browns, beer-braised short ribs, Brussels sprouts, chipotle ketchup, pickled onions, scrambled eggs.

Grilled spicy turkey bacon.

Lemon honey cheesecake, Virginia peaches, Speculoos crumbles, basil, Stella cidre gelee, flowers.

Assortment of Belga made sorbets and ice creams. Ask your server for the flavors of the day.

Crushed avocado, crispy shallot, soy ponzu vinaigrette.

Slow cooked sweet and sour pork belly, baby octopus, brussels sprouts, popped wild rice, Greek yogurt, za`atar.

Spicy cigars of chicken & crabmeat, dipping sauces.

Cup - $5.00 | Bowl - $8.00

Cup - $5.00 | Bowl - $8.00

Simple tagliatelle pasta appetizer, Maryland crab, Meyer lemon, garlic-chive butter, crisps.

Maine lobster waffle, velvety-lobster bisque, fennel, watermelon radish, petite salad, pink grapefruit.

Wild mushroom waffle, porcini, shiitake, beech mushroom, Pecorino cream, mushroom jus shooter.

A creation of heirloom carrots, coffee and cream, Za'atar spices, quinoa salad.

American hanger steak, beef tongue, new harvest potatoes, crispy onion, Zinfandel sauce, lemon greens.

Grilled Pluma Iberico de Bellota, eggplant cream, rosemary sauce, grilled cucumber, green zucchini, grilled spring onions.

Cobbler from blueberry and plums with Port, butter rich crumble, figs, vanilla ice cream

Sea salt caramel & dark chocolate tart, crème Chantilly.

Cheesecake mousse with Virginia yellow peaches, nectarine compote, basil cream, peach gelée, and granola crunch.

De Brabandere 5% | Aromas of ground coriander, dried flowers, and fresh citrus peel | Asperges à la Flamande (Asparagus Flemish style), farm eggs, butter sauce, nutmeg, parsley.

Brasserie Dupont, Tourpes-Leuze 6.5% | Copper-blond, Benchmark for the style, complex, perfectly balanced, refreshing, strong hop character, hint of citrus, slightly bitter finish | Belgian Endive Soup, apples, green curry, coconut cream.

Brasserie De Silly, Silly 5.3% | Darker for a saison. Aroma is sweet and caramelly, hint of apple, distinctive Belgianyeast character. Light to medium bodied, dry finish | Scottish eggs, spaghetti, tomato and mushroom sauce.

Speculoos, cranberry orange chutney, spiced pumpkin.

Grandma tomato soup, grilled cheese waffle.

Deep-fried Brussels sprouts, yogurt sauce, sumac.

With trio mayonnaise

Homemade cavatelli pasta, cream of celery, celery chips, black winter truffle, Parmesan cloud.

Oven roasted Branzino filet, black salsify, savoy cabbage, tamarin, gooseberry, curry oil.

Smoked heritage pork chop, cream of Brussels sprouts, bacon, pomme puree et celery, pork jus.

French crepes, Grand Marnier sauce, orange zest, Kumquats, cardamon, vanilla ice cream.

Apple Tarte Tatin, caramel, green apple sorbet, apple rolls, whipped cream, warm with calvados.

Flavors: Strawberry, Blueberry, Caramel.

Brasserie D’achouffe, Achouffe 10% | Slightly hoppy, Belgian ale, spiced with thyme, curacao, and orange peel | Petite Onion Soup, cheese, croutons.

Brasserie Dubuisson, Leuze-Pipaix 12% | Brewed solely from malts, hops, candy sugar, and water, caramel notes, strong dark ale | Braised Beef croquettes, mustard, pickled vegetables.

Brouwerij De Halve Maan, Brugge 11% | Quadruple blend made in Bordeaux, calvados, and rum barrels, dark fruit nose, notes plums, and raisons | Grilled Baby back ribs, leek Stoemp, Straffe Beer Sauce.

Cup - $5.00 | Bowl - $8.00

Cup - $6.00 | Bowl - $9.00

Cup - $5.00 | Bowl - $8.00

A creation of heirloom carrots, coffee and cream, Za'atar spices, quinoa salad.

Grilled Pluma Iberico de Bellota, eggplant cream, rosemary sauce, grilled cucumber, green zucchini, grilled spring onions.

Fried Dover sole and skate fish, Tartar sauce 2.0: mayonnaise, capers, onions, eggs, parsley, lemon, tomato salad, and grilled corn salade.